1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch cake pan or line with parchment paper.
2. In a large bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, alternating with milk. Mix until just combined.
4. Pour batter into prepared pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
5. Once cooled, cut the cake into 4 equal rectangles. Use a serrated knife to slice each rectangle horizontally to create two layers. Spread a generous layer of raspberry jam on the bottom half of each cake, then replace the top half.
6. To make the glaze: In a small bowl, whisk together powdered sugar and raspberry juice (or milk) until smooth. Add pink food coloring and stir until desired shade is achieved. Drizzle glaze over the tops of the assembled cakes.
7. If desired, sprinkle shredded coconut over the glaze while still wet. Let set for 15 minutes before serving.